HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Steak & Oregano Roasted Potatoes
Greek Steak & Oregano Roasted Potatoes

Greek Steak & Oregano Roasted Potatoes

with Garlic Yoghurt & Pickled Onion

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A warm bed of herby golden potatoes creates the base for a steak of joyous proportions. Tender slices of beef rump are covered in garlic-herb seasoning, pickled onion and garnishes of mint. Now, if that doesn't sound like heaven on earth, we don't know what does!

Tags:Low Calorie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

dried oregano







1 packet

Greek-style yoghurt


1 packet

beef rump

1 sachet

garlic & herb seasoning

1 bunch


2 clove


Not included in your delivery

Olive Oil

¼ tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2001 kJ
Fat17.1 g
of which saturates4.4 g
Carbohydrate41.1 g
of which sugars9.4 g
Protein40 g
Sodium556 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, dried oregano and a drizzle of olive oil on an oven tray lined with baking paper. Season with and salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the potato is roasting, roughly chop the tomato and cucumber. Finely chop the garlic. Thinly slice the red onion (see ingredient). In a small bowl, combine the white wine vinegar and a good pinch of salt and sugar. Add the onion with just enough water to cover the onion. Stir to coat and set aside until serving.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and whisk to combine. Season to taste and set aside.


In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season with salt and pepper. Set aside.


See Top Steak Tips (below) for extra info! In a second medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the beef rump, then season with salt and pepper and turn to coat. Return the frying pan to a medium- high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Top Steak Tips!

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.


Pick and thinly slice the mint leaves. Drain the pickled onion. Slice the steak. Divide the oregano roasted potatoes and steak between plates. Serve with the cucumber salsa. Top with the pickled onion and garlic yoghurt. Garnish with the mint.